Stefano Faita

Skillet shrimp with feta & tomato

By In The Kitchen With Stefano Faita


1/4 cup olive oil
1 pound bag large frozen shrimp (U 16-20) (peeled and deveined), thawed
3 cloves garlic, minced
1 tsp. oregano dried
Salt and freshly ground pepper, to taste
2 tbsp. tomato paste
4 plum tomatoes, chopped
3 tbsp. ouzo (optional)
Steamed rice, for serving (optional)
1 lemon, cut in wedges
3 1/2 ounces feta, crumbled
2 tbsp. chopped mint


Heat skillet over medium heat. Add olive oil. When oil is hot, add shrimp, garlic and dried oregano. Season with salt and pepper. Cook, stirring occasionally, for 2 to 3 minutes. Add tomato paste and plum tomatoes. Stir to combine. Bring to a boil and cook for 3 to 5 minutes.

Remove pan from heat. Add ouzo. Put pan back on heat. Ignite with long match or barbecue light. (To extinguish flame, cover pan with lid.) Let cook for 1 minute longer to mellow taste of ouzo.

Serve shrimp over rice. Drizzle with lemon juice and sprinkle with feta and mint.

Yield: 4 servings.